I have added a new category to my baking and that is gluten-free.  I am amazed at how many folks can’t tolerate gluten and have such difficulties digesting it.  So, as any good baker would do, I went on a tasting trip to try out some gluten-free baked goods to find out how they are suppose to taste before I attempted baking anything.

So, DeeDee and I set out for a new gluten-free cafe that just opened here in Syracuse.  We arrived and were disappointed to find that the selection was pretty poor.  I was beginning to wonder if baking gluten-free was not a good choice.  We had two different cupcakes and shared and found that the cupcake was very moist, almost like a wet sponge, and had very little flavor. Oh, no…what would I do?

As any baker who blogs would know to do, I blogged it! Thank you to all you wonderful bloggers who have baking blogs.  I have found some wonderful recipes that I can work with and add my own little touches to.

Yes, gluten-free tends to be more moist but with the right recipe it bakes up nice.  These muffins are moist but are very tasty, especially right after they are baked. If you wait about 20 minutes, they are still warm but come out of the paper wrapper better.  The banana flavor is intense and the brown sugar, cinnamon and nut topping add some crunch.  I have been using the King Arthur Gluten-free all purpose flour and it works very well. Of course, it is super expensive so now I have to find a less expensive choice with all of the baking that I am doing for the market!  Bon Appetit!

Ingredients:  Makes 14 muffins with nice tops

3 medium ripened bananas, smashed well

1 tsp. gluten-free vanilla extract

2 cups gluten-free all purpose flour

1 tsp. xanthan gum

1/2 cup of brown sugar

2 Tbs. buttermilk powder (I found this in the organic section at Wegman’s)

2 eggs beaten

1/3 cup of canola oil

1/2 cup water

Preheat Oven to 375^ Line 14 muffin cups with papers

In a mixing bowl, combine all dry ingredients and make a well in the middle.

In a separate bowl, mix together egg, oil and water.

Carefully, pour the wet ingredients into the middle of the well and stir until blended. Add in the bananas and blend well. Don’t over mix it though.

Let it set for 7-10 minutes.  

Make the topping at this time:  3/4 cup of brown sugar, 2 tsp. cinnamon and 1/4 cups of chopped nuts. 

Fill the muffin cups about 2/3 full. Sprinkle on the topping.

Bake for 15 minutes or longer til done.  Sometimes this takes 18 minutes for me. Check your muffins.